Convection ovens, formerly equipment of professional kitchens, are increasingly found in Czech households. Many refer to it as a replacement for a microwave oven, which heats healthier and more evenly. In addition, it can save energy and space in the kitchen.
For decades, microwave ovens have been the symbol of rapid heating. Their popularity was mainly based on simplicity, but gradually their disadvantages began to prevail. The taste of the food was not the same as that of freshly prepared food, the heating was uneven and some users also pointed to the loss of nutrients. However, trends are changing and many households are reaching for an alternative that offers a wider range of uses and a healthier result. This is a convection oven, an appliance that combines hot air and steam.
What can a convection oven actually do?
A convection oven can replace a classic oven, even a steam pot. It uses hot steam and air circulation, and thanks to a wide range of temperatures from 30 to 300 degrees, it offers possibilities that a microwave simply does not have. Food can be heated in it directly on the plate, but also baked, steamed or defrosted. The result is evenly heated food that tastes closer to freshly prepared foodwhich is usually the main reason why users leave microwaves in large numbers.
A big advantage is that the convection oven does not take up another place on the line, as it is a built-in appliance. This makes it easy to integrate into a modern kitchen as a universal solution.
The ability to cook several dishes at the same time is also worth paying attention to. Meat, vegetables and side dishes are prepared at the same time without mixing flavors or aromas. This is for every household for sure a big time saver and often dishes toowhich would take up the entire stove in traditional cooking.
Energy saving and healthier heating
In addition, the convection oven works more efficiently than a classic oven. Steam accelerates the transfer of heat, so many dishes are ready at a lower temperature and faster. According to user experience, up to thirty percent of energy can be saved, which is certainly a big advantage.
Steaming also preserves valuable vitamins and nutrients. The heated food thus maintains a higher quality and taste. While the microwave often dries the surface and leaves the inside rubbery, the combi oven works gently and the result is a softer and more natural texture. And this is one of the main arguments of those who switched to a new method of preparation.
The end of microwaves?
The convection oven becomes an appliance that can really replace both a microwave and a conventional oven and at the same time offer a more modern and healthier way of preparing meals. It can heat up quickly, bake evenly and steam gently while saving energy. For many households, it thus represents an investment that will pay off quickly.
